Nutrient Comparison: Florida Oranges VS Soy sauce, reduced sodium, made from hydrolyzed vegetable protein per 1 lb
Compare the macro and micronutrient content in 1 lb of Florida Oranges versus 1 lb of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Florida Oranges vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 pound of Florida Oranges has 3.3 times more Vitamin B1, 1.7 times more Vitamin B5, 1.4 times more Vitamin B6, 4.3 times more Vitamin B9 and more Vitamin C than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- Both Florida Oranges and Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide similar amounts of Vitamin B2 and Vitamin B3 per one pound.
- 1 pound of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin B9 and Vitamin C
- Both Raw Florida Oranges as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one pound.
Comparing minerals per 1 pound for Florida Oranges vs Soy sauce, reduced sodium, made from hydrolyzed vegetable protein:
- 1 pound of Florida Oranges has 3.9 times more Calcium and 1.4 times more Water than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 1 lb of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 1.3 times more Copper, 4.8 times more Iron, 3.4 times more Magnesium, 6.3 times more Manganese, 7.4 times more Phosphorus, 18.3 times more Potassium, more Sodium and 3.1 times more Zinc than Raw Florida Oranges.
- 1 pound of Florida Oranges lack sufficient amounts of Iron, Manganese, Phosphorus and Zinc
- 1 pound of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Calcium
- Both Raw Florida Oranges as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein lack sufficient amounts of Selenium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Florida Oranges has 1.6 times more Sugars and 8 times more Fiber than Soy sauce, reduced sodium, made from hydrolyzed vegetable protein.
- While 1 lb of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein contains 2 times more Energy, 1.3 times more Carbohydrate and 11.7 times more Protein than Raw Florida Oranges.
- 1 pound of Florida Oranges provide inadequate amounts of Energy and Protein
- 1 pound of Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Fiber
- Both Raw Florida Oranges as well as Soy sauce, reduced sodium, made from hydrolyzed vegetable protein provide inadequate amounts of Omega 3 and Omega 6 in one pound.